Firmenich Sa

Paul Dietrich

Wilhelm Pickenhagen

Sina Dorothea Escher

Alistair Y Smith

Erling Sundt

Borivoj Keil

Edgar Lederer

4-Methyl-2-hydroxy-benzaldehyde possesses valuable organoleptic properties and consequently can be used as flavoring ingredient in foodstuffs and beverages as well as in tobacco.

Use of 4-methyl-2-hydroxy-benzaldehyde to improve the flavor

Utilization of an aromatic aldehyde 4-methyl-2-hydroxy-benzaldehyde as

A cheese flavor is improved or enhanced by the addition to food-products of a diketo-piperazine, defined as cyclo-(Asn--Phe); the typical 'mouth-feel' character is thus developed. A new process for the preparation of the said ingredient is also disclosed.

Process for preparing a diketo-piperazine

A cheese flavor is improved or enhanced by the addition to food-products of a diketo-piperazine, defined as cyclo-(asparagyl-phenylalanyl); the typical 'mouth-feel' character is thus developed. A new process for the preparation of the said ingredient is also disclosed.

Enhancing cheese flavor in foods with a diketo-piperazine

Compositions useful in the flavoring of foodstuffs and the like to impart bitterness and astringent flavor thereto wherein said composition comprises compounds A and B, said A compound being a cyclic dipeptide and said B compound being a purine derivative.

Flavoring with mixtures of theobromine and cyclic dipeptides

This specification relates to the use of some substituted 2-hydroxy-2-buten-4,1-olides and acid precursors thereof as flavoring agents for foodstuffs, animal feeds and beverages. The specification also includes a method for preparing the said olides by heating said precursors and a method for the preparation of one of said precursors.

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Chene-Bourg, Switzerland

Paul Dietrich